At DAP we are devoted to any way of eating grilled fish, even more so when the skin is crispy and meat juicysolving lunches and dinners in just ten minutes.
We have tried sardines, sea bream, blue whiting, sea bass… With a lot of fishbut we had never dared with grilled cod.
Curious, because we have many recipes with cod and some of the power of Biscayan cod, vigil stew, cod with pilpil or cod with tomato.
In this case, as it is a fresh recipe, we need cod that is not salted, although there are already pieces from the loin to the point of salt that can be great for us.
We heat a frying pan over high heat with a tablespoon of olive oil, spreading it well with a brush or a piece of kitchen paper.
We salt the cod and wait for the pan to heat up, when it is, we put the loin with the skin down and lower the heat to medium power, cooking four minutes on the skin side.
We turn off the heat, turn and cook on the side of the meat for a couple of minutes with the residual heat.
BRA PRIOR – Grill rotisserie with stripes, 28 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction
With what to accompany grilled cod
Easy and tasty solution to fix a second course at any time of the year, this cod recipe may only ask for a sauce like garlic and parsley or a mayonnaise to accompany it, although we can also roast some potatoes or prepare a salad.
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